Wine Quality Consultants We have experienced excellent climatic conditions during the ripening period. The flavour of the grapes is above average and the acid balance is better than most previous years.
Most grapes will be physiological ripe at an earlier stage than previous years. Ballings of 22 to 24 are more suited for most varieties.
Preferred on white grapes to enhance flavour extraction and to lower the acidity in grapes with higher acid levels. Presoaking on red grapes may improve flavour and colour extraction. Apply these practices only on healthy grapes.
The berry size of some grapes is slightly larger than normal. It may be necessary to draw off some of the juice before fermentation for a better skin/juice ratio and to improve colour extraction.
Be careful not to add too much acid. The natural levels of tartaric acid concentrations will be higher than before.
Select yeasts with slow fermenting capabilities to extend the time for flavour extraction, especially in red fermentations.
Lower levels of yeast nutrients may be necessary, but check the condition of your vineyards before harvest. Wines made from too vigorous growing grapes may have lower nitrogen levels.
Tannin additives for red grapes infected by Botrytis may be necessary, as well as bentonite during fermentation for white wines.
We hope you have an excellent winemaking experience this year!
Loftie Ellis
